Grilled chili-rubbed steak with garlic lime butter
Food Wishes · ♥ 9.1K likes · 213.7K views · 8 min video
No ratings yet
Read about steaks in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- chili powder
- cumin
- ground chipotle
- freshly ground black pepper
- cayenne
- 2 whole New York strip steaks
Mix chili powder, a little extra cumin, ground chipotle, black pepper and a few shakes of cayenne.
Mixing the chili spice blend
- ¾ tsp kosher salt
Salt the steaks generously, about three quarters of a teaspoon of kosher salt per steak split between the sides, then coat both sides with the spice blend and tap off the excess.
Set the steaks on three twisted ropes of foil as a makeshift rack and refrigerate uncovered at least 3 hours or overnight to dry brine.
- 1 clove garlic clove
- salt
In a mortar smash and grind one small garlic clove with a pinch of salt almost to a paste.
- 2 tbsp soft butter
- 1 whole lime
Add a couple tablespoons of soft butter, microplane in the zest of one lime and stir together; leave soft, or roll in plastic wrap and chill to slice later.
- vegetable oil
Brush the steaks very lightly with vegetable oil for a better sear and crust.
Grill over hot charcoal (mesquite here) roughly 4 to 5 minutes per side for medium rare, checking by feel: it should gently spring back.
Plate and top with a big spoon of the garlic lime butter and a little more fresh lime zest.
Plating and garnishing